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bolo di bakoba banana cake cake caramel caramel banana cake

Bolo di bakoba – banana and caramel cake

door Linda Terrizzi

This bolo di bakoba is simple, but really delicious! The combination of caramel and banana is a very classic one. It is not without reason that it is loved in almost every country.

The English and Americans put a lot of effort into their 'banoffee pie', we like to keep it simpler. The bolo di bakoba is ready in no time and even the caramel sauce is fool-proof! The best thing about this cake (I think) is that it doesn't need any decoration after baking.



Because the cake is baked upside down, beautiful slices of banana are placed on top after turning. That looks immediately to bite!

Crazy about bananas

Some of you already know that Linda and I have been married for over 13 years. A long time ago (this must have been around 2003) I baked this cake for her. A young boy who could bake… she didn't see it coming! In the end I think I ate three quarters of the cake, but hey… I was still growing ;)

From that day on, it was clear to her that I loved bananas almost as much as I loved her. Not everyone is a fan of it: Linda eats bananas when the peel is still quite green (and they don't taste like banana at all...)

I myself go for the real banana flavor and wait with eating until there are already black dots on the peel. It is also best for making this cake when you use bananas that are a bit more ripe (but not quite soft yet!). So with dots.

The recipe for bolo di bakoba

You can find the recipe for the bolo di bakoba on page 105 of the cookbook 'Nos Kushina Krioyo'.

Antillean pie bolo di bakoba banana cake banana cake caramel salted caramel


Also try

Do you love bananas as much as I do? Then try this dessert from bananas in sweet port sauce! (banana na binja)


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Bolo di bakoba - Antillean banana cake - recipe from Nos Kushina Krioyo
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